Vol 5 Issue 3 June 2002 - BCCASAbccasa.ca/vol-5-issue-3-june-2002.pdfJun 03, 2002 · President : Mr. Pierre Dubrulle Thomas Haney Secondary, [email protected] Maple Ridge, (604)

Bouquet GarniJune 4, 2002Volume 5Issue 3

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight...” M. F. K. Fisher, The Art of Eating

British ColumbiaCulinary Arts

Specialists’ Associationwww.bctf.bc.ca/PSAs/BCCASA

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Page 2 June 4, 2002www.bctf.bc.ca/PSAs/BCCASA

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June 4, 2002 Page 3www.bctf.bc.ca/PSAs/BCCASA

President : Mr. Pierre Dubrulle Thomas Haney Secondary, [email protected] Maple Ridge, (604) 463-2001 Organization of workshops and attends a variety of meetings and conventions.

Directors: Mrs. Judith Kirchner Esquimalt Secondary, [email protected] Victoria (250) 382-9226 Mr. Al Irving Gulf Island Secondary [email protected] Salt Spring (250) 537-9944Conference and membership chairperson.

1st Vice President: Mr. Terry Larsen Enver Creek Secondary [email protected] Surrey (604) 543-8149Scholarship chairperson, coordinates all BCCASA Scholarship activities.

2nd Vice President: Mr. Daniel Lesnes Garibaldi Secondary, [email protected] Maple Ridge (604) 463-6287Newsletter Editor and Webmaster.

Treasurer: Mrs. Dorothy Mufford Walnut Grove Secondary, [email protected] Langley (604) 882-0220Book-keeping and budget planning

Secretary: Mrs. Dolores Volcz New Westminster Secondary, [email protected] New Westminster (604) 517-6220Minutes, arrangement of up coming meetings.

Chairman of the Mrs. Susan Leswal Aldergrove Secondary,Board: [email protected] Langley (604) 856-2521Past president.B

ouqu

et G

arni

Executive Board

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Fellow members and friends Another school year comes to an end and what a year it has been! Since 91, not only has the political climate changed on a global level, but the education system has been through drastic changes as well. Since the last Provincial elec-tion the new Premier and his education minister made it clear that things won’t be as they once were. We are in for major changes in our lives, professional and personal. Health and education are the targets.

Culinary Arts programs are not as secure as they once were. My message to you is that we should not be afraid of change, after all the food and hospitality industry is built on change. We must adapt to new situations and welcome the challenges attached to them. Going the other direction would be a waste of time and energy. Let us use the new directives to our benefit as an excuse for revamp-ing our programs, reviewing the curriculum and its objectives; eliminating the wrongs, and improving on the rights. Let us review our priorities and set new goals. One of the consequences of this new era is the closure of some of our pro-grams and it is with great sadness that I must confirm the closure of Ross Martin’s at Stelly’s. Please make sure to read Ross’s message to us in this issue of Bouquet Garni (page 16). Fortunately Ross is also an English teacher so he won’t be out of a job. Ross Martin’s situation makes me think of all our colleagues who do hold their position under a letter of permission. I urge them to enter the U.B.C chefs’ program and complete it as soon as possible. The whole program consists of 154 course credits divided as follow: -T.Q 30 credits-College courses 30 credits-U.B.C courses 94 creditsFor more details contact Gary Rupert at 604-822-2214, email [email protected] details of the chef’s program in this issue of Bouquet Garni as well as a report from the 1995 annual meeting of the BC College of Teachers stating that a chef instructor enrolled and committed to the U.B.C chef’s program will have their letter of permission automatically renewed. Daniel Lesnes and myself are gradu-ating this year as well as David Schnider. Take it from us there is a light at the end of the tunnel.

Years ago I was complaining of the fact of having to take a second teach-ing subject. Well today I change my mind as I could very well be teaching French in the near future.

Remember to contact Terry Larsen as to where and when to pick up your knife roll. H.I.E.A.C and his Director Tony Wood graciously donate these knives. They are provided by Sanely through their representative Peter Mah. If you are in need of knives for your teaching kitchen please remember Peter who can be

President’s Message

Pierre Dubrulle President, Chef Instructor Thomas Haney Secondary

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2002 Scholarship Awards Brunch Sunday May 5, 2002 BCCASA held its annual Scholarship Awards in conjunction with the BC Chefs’ Association Scholarship brunch at the beautiful and prestigious venue of the Marine Drive Golf and Country Club. We were treated to a sumptuous buffet brunch prepared by Chef Stephen Hall and his brigade. The menu delighted and tempted with a generous assortment of salads and seafood, breakfast items, ginger-soya salmon, NY Striploin roast and an intriguing asparagus and toasted walnut frittata. And for the sweet tooth assorted pastries, mousses and the extremely well indulged in chocolate dipped strawberries. A special thanks needs to be given to the industry suppliers who always come to the fore when asked to supply product for BC Chefs’ and BCCASA func-tions. Suppliers to this year’s brunch were: Sysco/Konings, Serca/Neptune, Allied Food Services, Nestle Canada Inc., Albion Fisheries, McCain Foods, and English Bay Batter. Without these generous companies and the product they donate func-tions such as this could not be held at such reasonable cost. The guest speaker for this year’s Awards Brunch was Ulrich Falter, former Chef Instructor at VCC and BCIT. Uli in his own inimitable style gave us an eleven point look at his life and career as a Chef and teacher. Each of the eleven points gave some serious career advice to the young culinarians honoured this day. Uli emphasized the need to set one’s goals and to finish what you start then to set further goals and carry on with self-discipline and self-direction. Furthermore he explained to those present, especially the young culinarians, the need to con-tinue learning and the advantage of seeking out mentors in the Culinary world to learn from and to help them advance in their careers. On this auspicious day BCCASA awarded fourteen scholarships to deserving young people, as did the BC Chefs’ Association. Honoured with scholarships and awards from the British Columbia Culi-nary Arts Specialists Association were: Stephanie Mantel Enver Creek Secondary Sean Palmer Enver Creek Secondary Kyla Allen Frank Hurt Secondary Maria Sunnel Pacumio Frank Hurt Secondary Alain van den Meersche Semiahmoo Secondary Shane Trobacher Chilliwack Secondary Megan Wallace Chilliwack Secondary Kane Featherstone Rick Hansen Secondary Sandra Swan Thomas Haney Secondary Michael Garrison Aldergrove Secondary Rickey Campbel Aldergrove Secondary Melissa Massey Walnut Grove Secondary Colin Burslem Gleneagle Secondary Shirley Tse Britannia Secondary

BCCASA Scholarship

Terry Larsen1st Vice Presi-dentChef Instructor Enver CreekSecondary

To view pictures go to our web-site, click on “Current Info”

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and the recipients of the BC Chefs’ Association Scholarships were:Sandra Swan Thomas Haney SecondarySara Hardy Abbotsford SecondaryKyla Allen Frank Hurt SecondaryStephanie Winquist Johnston Heights SecondaryKrystal MacDonald Garibaldi SecondaryShawn Scriver Enver Creek SecondaryBrenda Rodney Enver Creek SecondarySeason Bailey Vancouver Community CollegeKumi Iwashita Vancouver Community CollegeShirley Tse Britannia SecondaryMaria Sunnel Pacumio Frank Hurt SecondarySarah McAllister Chilliwack SecondaryRoss Lalande Maple Ridge SecondaryGrace Santos De La Cruz North Surrey Secondary

We wish this year’s recipients good luck in their aspirations to become cooks and chefs and whole-heartedly send them off to our post secondary and industry colleagues for further training.

This is to inform all of you, kind and selfl ess people, The 3rd year Provincial Apprentship Competion’s top Award is to be called the Lorna Graham Award.Belcarra Equipment Ltd’s, Peter Mah has committed for this and the next 6 years, to give an engraved Knife to the fi rst place winner. Since Lorna began this fi nal test for our young Culinarians, I hope you feel as I do, it is a fi tting tribute to our lost but not forgotten colleague. Thank you.

BCCASA Scholarship


John CloutierIst Vice Presi-dentEducation ChairB C Chefs Asso-

reached at 604-939-6382, Fax 604-939-7598Keep in mind that while going through these diffi cult and challenging

times that you are not alone. BCCASA is going through these changes with you and will act on your behalf whenever the opportunity arises. Renew your mem-bership; bring in new associate members (your assistants).

We must stick together

Pierre Dubrulle

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18th Annual Frank Hurt SecondaryBC Lard Sculpture Competition

Wednesday March 13, 2002 Although this year’s competition did not have a formal theme some 70 very diverse and spectacular exhibits were shown at the 18th Annual Lard Sculp-ture Competition held at Frank Hurt Secondary today. The weather was not as mild nor as accommodating as it was in the warmth of last April, but this did not daunt the young sculptors from transporting their masterpieces from the Island and from around the Lower Mainland. This year we were treated to representations of fairies and pixies of vary-ing sizes; dragons, musical instruments, horses, bears, demons and monsters, a funky Mount Rushmore creation, cheese boards and French food platters, dol-phins and mermaids and Lady Liberty still strong and holding her torch high to guide all people to freedom. As in past competitions the work was outstanding and of high calibre and imaginative design. One hundred and fifty students from 9 schools imagined, created and sculpted these exhibits. School districts represented were Esquimalt from south Vancouver Island and Maple Ridge, Surrey, and Vancouver from the Lower Main-land. Awards for the top five high schools went to Frank Hurt (131 points), North Surrey (84), Queen Elizabeth (67), Esquimalt (62), and Enver Creek (46). With the Top Out of District High School Award again being presented to Esqui-malt Secondary. This year “Mount Cool J” (a Mount Rushmore style sculpture) took Top Male Entry (96 points) and was designed by the Frank Hurt team of Zaldy Cruz, José Castellanos and Bryan Michaels who sculpted likenesses of themselves and their Chef Wolf von Oelffen as the four Rushmore-type figures. The Top Female award was presented to Sara Bouthavilay, Jenny Ngyen and Renita Palani from North Surrey Secondary for their “Little Boy” with 96 points. The Co-ed category this year was won by another team from North Surrey: Daryelle Johnson, Lindsay Manning and Derek Avila for their 92 point sculpture of “Curious George.” This year the task of judging was given to and ably carried out by Bob Chadwick (Associate Superintendent and Director of Instruction - Career Pro-grams, District #36 - Surrey), Maureen McDonald (Assistant Superintendent), Fernand Houle (Chef/Owner, A&F Catering), and Mary Polak (Chair of the Board of School Trustees, District #36 - Surrey). Events of this size and scope need many people to make them a success. So for their efforts thanks go to Chef Wolf Von Oelffen (Frank Hurt Secondary), Chef John Haen (North Surrey Secondary) and the team of Culinary students from Frank Hurt Secondary for their hours of organization and effort in making this event another success. Also, thanks to the principal of Frank Hurt Secondary, Mr. Lorne Cope, for his support for this annual event, and to his staff and students for giving up their cafeteria for the day.

Lard Sculpture Competition



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This year a special thank you goes out to Ralph Huygens of Princess Margaret Secondary who designed an Excel program for Competition Tabulation for us; this was the program’s inaugural run and it greatly sped up the tabulating and completion of the final results. We will now be able to use the program for future Gingerbread and Chili competitions as well as the Lard Sculpture. And a big thank you to our data entry specialists, Dianne and Lori, for their help to make the computer program run smoothly. Once again, our young Culinarians proved that they have the talents and skills to impress themselves, their Chef Instructors and the general public with an outstanding display of design and creativity.

Top Five Schools:1 Frank Hurt Secondary 131 points2 North Surrey Secondary 84 points3 Queen Elizabeth 67 points4 Esquimalt Secondary 60 points5 Enver Creek 46 points

Top Out of District High School: Esquimalt Secondary 60 points

Top Female Entry Exhibit: Sara Bouthavilay North Surrey Secondary 96 points Little Boy Jenny Ngyen #10 Renita Palani

Top Male Entry Exhibit: Zaldy Cruz Frank Hurt Secondary 96 points Mount Cool J José Castellanos #21 Bryan Michaels

Top Co-Ed Entry Exhibit: Daryelle Johnson North Surrey Secondary 92 points Curious Lindsay Manning George Derek Avila #1

Number of exhibits: 70 Number of schools: 9Number of Students Participating: 150Number of School Districts: 4 (Surrey, Maple Ridge, Vancouver, Esquimalt)

Judges: Bob Chadwick Associate Superintendent,District #36 (Surrey) Fernand Houle Chef/Owner A & F Catering Maureen McDonald Assistant Superintendent District #36 (Surrey) Mary Polak Chairperson of District #36 (Surrey) School Board



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Competition Co-ordinators:Co-Chairs: Chef Wolf Von Oelffen, Frank Hurt Secondary Chef John Haen, North Surrey Secondary

Judging Co-ordinator: Chef Terry Larsen, Enver Creek Secondary

Principal, Frank Hurt Secondary: Lorne Cope

Student Volunteers: (Frank Hurt Secondary) Allison Eytcheson Diana Gebert Angie Gill Amy Iggulden Laina Rauma Jill Tuddenham

Exhibiting Schools Points PointsFrank Hurt 131 North Surrey 84Queen Elizabeth 67 Esquimalt 60Enver Creek 46 Britannia 33Semiahmoo 27 Thomas Haney 22Fleetwood 9


What Am I? I am the first seasoning whose use was ever recorded. I date back as far as 3000- BC Assyria. There is some confusion about my actual origin. While some believe Africa, others insist on India. Frankly, I don’t care, I’m just proud to be number one. I have been used in China for over 2000 years but I never made to the inside, I’m still considered a foreigner there. My arrival in the States is attributed to the African Slaves and this is why I was initially very popular in southern cooking. I am an annual who grows tall and straight with deeply veined egg-shaped leaves and lovely pink and white flowers. I get plucked when I’m green (doesn’t every-one?) to avoid bursting. I am popular all over the world where I am regularly used in sweet and savory food. My latest fad is to be blackened, but you’ll find me in white and brown as well. Toast me for more intense flavor. I impart a slightly sweet, nutty flavor essential in specific types of bagels, breads, pastes, halvah, noodles, meats, fish, and of course, oil. In fact, I am 50% oil, so be careful, if you keep me too warm I’ll go rancid. Best to keep me in an airtight container, and keep my bedroom cool and dark. In this condition I’ll give you a good 3 months, in the icebox I’ll give you 6 months, and frozen I can go for a year. My fat is largely unsaturated and when dried I provide magnesium, potassium, iron, calcium, phos-phorus, zinc copper as well as dietary fiber and riboflavin. I help your nervous system, bowels, and make a fine massage oil. Although my name is often use to “open” doors, I’ve never seen it work.

Terry Larsen1st Vice Presi-dentChef Instructor Enver Creek

Brain Teaser

Daniel LesnesChef Instructor GaribaldiSecondary

For the correct answer check

our website

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2002 Cook Training Articulation Meeting On May 2, 2002, on behalf of BCCASA and in the place of our President Pierre Dubrulle, I attended the Provincial Cook Training Articulation Committee meeting in Kamloops at the University College of the Cariboo; Mark Perry and Kurt Zwingli hosting. Following progress reports by the delegates on their respective Cook Training programs, Kurt gave a power point presentation on WebCt, a computer program which has enabled the Cook Training department at the University Col-lege of the Cariboo to put all their written competencies on the Net for students to work from and study. As well they can access the tests and with permission and time-limited access codes write them. Also students can see their marks and records of achievement in the course. Kurt also spoke about the Recipe Database project started last year. Cariboo College Cook Training has gotten their recipe files onto the program and has set up the basics of the program, but the Commit-tee needs to access some funding to complete the project and to get the rest of the colleges and the secondary schools on-line. Tony Wood suggested he try some of his contacts in the Federal government that he knows has funding for these types of projects. Linda Love, Dean of Applied Programs, Malaspina was appointed as the BCCAT Liaison Administrator for the Cook Training Articulation Committee. She spoke about an upcoming announcement by the Minister of Skills Development and Labour and the Minister of Advanced Education concerning apprenticeship now that ITAC is being dismantled. The only thing Linda knows for sure is that the Ministries want to concern themselves only with Credentialing and Standards, they have no interest in how apprenticeship looks or the process one takes from novice to tradesperson. This announcement led to the afternoon’s lengthy discussion on the Cari-boo College Revised Apprenticeship Initiative put forth by Mark Perry and Kurt Zwingli. After much discussion and some heated debate it was decided that the proposal be held in abeyance until we hear from the above Ministries about their view of apprenticeship in this province. Also that the four colleges that offer Cook Training Apprenticeship (VCC, Camosun, Okanagan University College and the University College of the Cariboo) hold town-hall type meetings in their regions to get more Industry feedback on the proposed models. These meeting to take place by September and then send the feedback and the proposal to the Minister of Skills Development and Labour to show that the Cook Training Articulation Com-mittee is working in a proactive mode to ensure that our industry is supplied with knowledgeable and well trained individuals through a viable apprentice system. Another point of interest in the day’s meeting was a presentation by the Cook Trainers at two Corrections Canada facilities in the Fraser Valley. They cur-rently offer Level I and parts of Level II and were asking for recognition and lad-dering into the BC College system. It was motioned and passed that if they are teaching the full scope and sequence of Level I that graduates of their programs

Articulation Meeting

Terry Larsen1st Vice Presi-dentChef Instructor Enver Creek

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The Edible Schoolyard: The Salvation of a School

Students preparing delicious, nutritious, foods, students enjoying meals together as a family, and students learning the origins of fruits and vegetables. Does this sound familiar? It is to those of us who teach Cook Training programs and to the students in schools fortunate enough to have a Cook Training program. It is, however, unfamiliar in many schools both in Canada and in the United States. The majority of Canadian schools have cafeterias that are operated by large catering companies and some, horribly, are now converting their cafeterias to Food Courts with the likes of Burger King and Pizza Hut.

Many schools in the U.S. have cafeterias serving foods that have been pre-pared in central kitchens and then trucked to the schools daily. At a conference in Seattle a few years ago, many of us visited such a kitchen. A factory kitchen with conveyor belts for assembling anemic-looking macaroni and a vat of tomato sauce the size of a swimming pool! (I still can’t get my mind around the concept of the French fry extruder machine that was fed with powdered potatoes. YIKES!!)

Martin Luther King Jr. Middle School in Berkley California was one of these schools. “Was” being the operative word here. Fourteen years ago, this school began an amazing transformation. What was at the crux of this change? You guessed it, food! Not food alone, but an amazing chef with a passion for food and for the environment.

Alice Waters, founder of the ground-breaking restaurant Chez Panisse in Berk-ley, California and one of the most highly esteemed chefs in the United States, was disturbed by a run-down and seemingly neglected school in her neighbourhood. Declaring her concerns about the state of the school during an interview with a local radio station, Waters questioned how something like this could go on in an “enlightened community” like Berkley. Fortunately, one of the listeners was Neil Smith, the principal of King School. Concerned by her remarks about his school, Smith contacted Waters and over lunch at her restaurant, discussed their philoso-phies of education, community responsibility, and respect for the environment. The first seeds for the garden project were planted and after much work on the part of Waters, King School administration and teachers, parents, area chefs and community members, “The Edible Schoolyard” was born. An organic garden for learning.

Designed and planted in an area of the school-ground that was in a terrible state of disrepair, “The Edible Schoolyard” is now a place of beauty, built and maintained by over 900 students, 12 teachers and scores of volunteers. According to David Hawkins, one of the teachers at King School, “ the success of the project lies in the hearts and the minds of the students and faculty. More than that, the success of the garden is visible to anyone who enters the garden gates.

On entering the garden, Luzia Zemp of VCC, my colleague Heather English and

San Fransisco Conference

Alison BellChef InstructorDavid Thomp-son Secondary SchoolInvermere

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SEAQUAM CULINARY STUDENTS WIN BIG IN CROSS CANADA RECIPE CONTEST

Last fall, SYSCO/SERCA Food Services. Inc. issued a challenge to Canadian students in Culinary Arts to submit their own recipes in the second Annual Great Canadian Student Recipe Contest. The response was again overwhelming, with hundreds of entries coming in from students chefs across the country. Twenty winners were selected, and each winner received a $500.00 scholarship. Seaquam High School in Delta B.C. was the only High School in all of Canada to win. The winners from Seaquam are AMY MERCHERS with a “Whipped Meringue Delight” and JON-ATHON HO with a “Malaysian Madness”

Malaysian MadnessThe apples: 3 tablespoons unsalted butter 6 Golden Delicious apples, peeled cored, cut into wedges, halved 1 Can of Peaches, drained 2 tablespoons vanilla extract 3 tablespoons sugar 1/4 cup AmarettoWarm the butter in a large pan over medium heat. Add the apples, vanilla and sugar and cook, stirring constantly, until the apples are lightly caramelized, 7 to 10 minutes. Lower the heat, cover the pan and cook 5 minutes more, until the apples are almost cooked through. Add the peaches, then Amaretto and, mix well. Remove from heat, let it stand. It can be refrigerated for up to 12 hours.The pastry: 8 sheets phyllo 6 tablespoons unsalted butter, melted and still warm 2/3 cup confectioner‚s sugar, sifted 1/2 cup sliced almonds 1) Center a rack in the oven and preheat the oven to 400ºF. Place a 10-inch tart ring or, in a pinch, a 10-inch spring form pan minus the bottom, on a non-stick baking sheet.2) Brush the top sheet of phyllo with butter, dust it with confectioner’s sugar, and lift the sheet off the stack. Crumple the dough and press it into the ring - it should be fairly flat; sprinkle with almonds. Repeat this procedure three more times, until you have four buttered, sugared, and almond-sprinkled sheets of phyllo in the ring.3) Spoon the apples and peaches into the center of the croustade, leaving a 1-inch border bare. Working as you did before, butter, heavily sugar and crumple a sheet of phyllo, fitting it into the ring to cover the apples. Place the pastry into the oven, and bake for 12-15 min, or until lightly brown. Remove it from the oven, take a blowtorch, and caramelize the icing sugar. Sprinkle this layer with almonds and cover with another crumpled sheet of buttered and heavily sugared phyllo. Slip the pastry into the oven and bake about 12-15 minutes, watching the top of the tart carefully to make certain it doesn‚t brown too much. Again take the blowtorch and caramelize the top. Repeat this step one more time.

Culinary Contest

Brock PatonChef Instructor SeaquamSecondary


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4) Butter the last sheet of phyllo and, once again, crumple it to make a crown. Place it on top of the croustade and dust it heavily with confectioner‚s sugar. Return the tart to the oven and bake for 10-15 min. Take the blowtorch and cara-melize the last layer. Let it stand for 5 min. Now remove the ring, and server either room temperature, or warm.

Whipped Meringue DelightA cake that consists of four layers. Two meringue and two whipped topping. It is best made the day before it is required. This allows the layers to soften slightly. This recipe is unsuitable to freeze or microwave. Meringue: 5 egg whites 1 1/4 cup sugar 1 teaspoon vanilla 1 teaspoon cream of tartar pinch of salt Topping: 600ml whipping cream 6 crushed skor (Hershey) bars

Method: Preheat oven to 300ºF. Draw and cut out two 8 inch circles on brown paper. Beat egg whites in a large bowl with electric mixers. Gradually add the sugar, salt, and cream of tartar. Beat mixture until it forms stiff peaks. Add vanilla. Place circles on individual ungreased cookie sheets. Spread egg white mix onto the paper circles and bake for one hour. Prepare the topping (whip whip-ping cream, then fold in crushed skor bars with spatula ). Once the meringue has cooled, spread topping between the two layers of meringue and on top. Cover and refrigerate. Tip: Chocolate shavings or strawberries are nice garnishes for this recipe.

Amy Merchiers Seaquam Secondary

Culinary Contest

Brock PatonChef Instructor SeaquamSecondary

VCC Part Time CoursesWatch out for our new/revised Part time courses this coming fall VCC City Centre has to offer: Italian Gelati, Sugar Crafting, Wedding Cakes, Dessert making, Tech-niques on plating desserts, Seasonal Centre Pieces etc. Please feel free to reword it. For more detailed information please contactLuzia ZempDept. Head Baking and Pastry Arts216-250 Pender StreetVancouver, BCV6B 1S9Phone: (604) 443 - 8359Fax: (604) 443 - 8588E-Mail: [email protected].

Luzia Zemp Dept. Head Baking & Pastry ArtsVCC

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CAKE DECORATING 11/12Culinary Arts 2002 Credits: 2 Fine Arts

Learning guide

Name: -------------------------- Student # ----------------------- Mark out of Your mark Teacher’s mark Attended class 15 Watched demo 15 Made one batch of croissants 40 Test 30

LEARNING GUIDE OUTCOMES:

On completion of this unit you will be able to:1. relate to different kind of sweeteners 2. understand the history of croissants 3. analyze the formula for croissants4. watch chef do a demo on how to make croissant dough and shape it into croissants5. make your own croissant dough6. shape and bake croissants

RESOURCES:Formula for croissant dough

DIRECTIONS TO STUDENTS:Learning activity #1: sugar1. The earliest sweeteners were honey, sweet fruits, and syrups concentrated from fruits. Nowadays, the most common sweetener is white table sugar, refined from sugar cane or sugar beet. Cane & beet sugar have the same taste and cooking prop-erties. Sugar can also be obtained from certain palm trees and maple trees, as well as from grain such as barley.2. For cane sugar, the juice is extracted and boiled until it crystallizes. The result-ing liquid is then passed through a centrifuge (a mechanical device, that separates substances of different densities, using extremely fast speed, by removing mois-ture). In the case of sugar cane or beet juice, the raw sugar crystals are separated from the liquid molasses. The liquids siphoned off during processing may be made into brown sugars and syrups.3. White sugar = sucrose, which is composed of 2 sugars in equal amounts: glu-cose (also called dextrose) and fructose (also called fruit sugar). Glucose and fruc-tose naturally cling together to form sugar crystals. Adding a small amount of glucose or cream of tartar to sugar syrup will prevent crystallization.4. Granulated sugar is the most common type of white sugar. Berry sugar is also called superfine sugar, and is used mainly for making drinks, cakes and frostings. Confectioner’s sugar also known as icing sugar, has been ground to a fine powder and mixed with cornstarch to prevent it from hardening into a mass. Mixing white

Lesson Plan

Pierre Dubrulle President, Chef Instructor Thomas Haney Secondary

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sugar with molasses and cooking it slightly will produce brown sugar, giving it flavour, moisture and colour. Brown sugar is available light or dark and is often used in baking where it is frequently combine with cinnamon. Honey is the origi-nal sweetener. Honey has a specific taste depending on the kind of flowers or herbs bees have been feeding on. Popular flowers and herbs are, sage, lavender, rosemary, heather, eucalyptus and buckwheat. The colour of honey varies with the feed. Honey flavours baked goods, and make them dense and moist, so that they keep longer.Learning activity #2:History and Formula1. In 1683 the Turks were besieging Vienna in Austria. During the night of August 26 1683, bakers who started their shift, heard noises coming from the ground below. They gave the alarm and the Viennese soldiers found the Turks trying to mine from under the fortifications. Caught in the act the Turks had to leave in a hurry. To celebrate their victory, the Viennese bakers decided to create a yeast bread in the shape of the moon crescent found on the Turkish flag. The croissant was born. French bakers took over the Viennese formula and lightened it.

2. Formula for croissant Milk 450 ml Compact Yeast 30 g Sugar 30 g Salt 15 g Butter soft 80 g Keynote (bread) flour 800 g Butter (soft & unsalted) 450 gLearning activity #3: Directions for making croissant dough1. Mixing: heat up milk to lukewarm, add sugar and dissolve yeast. This should take about 5 minutes. Place flour, 80 g butter, and salt, in the electric mixer bowl fitted with the dough hook. Add milk mixture and mix to a smooth dough. Do not over mix; do not develop the gluten. Gluten development will take place during the rolling in procedure.2. Fermentation: Let dough ferment for one hour at 27ºC. Punch down, spread out on a greased cookie sheet and refrigerate for 30 minutes.

3. Roll in the 450 g soft butter and give 3 folds {drawing will be attached in final learning guide}. Rest in cooler overnight.

4. Shaping: {drawing will be attached in final learning guide}. Proof at 27ºC and 65% humidity. Egg wash after proofing.

5. Baking: 200ºC preheated oven for 12 to 15 minutes. Cool down on a cooling rack. Freeze well baked or unbaked. Can be stuffed with various savory or sweet fillings.

Lesson Plan

Pierre Dubrulle, President, Chef Instructor Thomas Haney Secondary

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KEY VOCABULARY

sweetener sugar cane sugar beet palm tree maple tree barley centrifuge raw sugar liquid molasses sucrose glucose fructose cream of tartar crystallization sage berry sugar brown sugar honey rosemary lavender croissant croissant formula granulated sugar confectioner’s sugar

TESTNAME:

1- Name one of the earliest sweeteners.

2- Nowadays what is the most common sweetener?

3- What is the most common sweetener made of?

4- What is a centrifuge?

5- What is sucrose composed of?

6-On what date was the croissant born?

7-In which European city was croissant born?

8-What was croissant shaped after?

9-Write down the formula for croissant dough

10- at what temperature is croissants baked at?

for how long?

CAKE DECORATING RESPONSE

I felt pride when I:

Name one or two things that you already knew:

What did you learn that you did not already know?

Name one thing that surprised you:

When I was finished with this learning guide, I felt:

Lesson Plan

Pierre Dubrulle, President, Chef Instructor Thomas Haney Secondary

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It is a sad but certain fait accompli that the long standing Culinary Arts Program at Stelly’s will be inoperative as such next year. Instead of a full fledged TQ/CCC Instructor driven program it will become a “hot dog” service operated by two CUPE staff, responsible for generating revenue to cover the totality of their wages, with the assistance of “work experience” students. The facility very nearly was (and may still yet be) contracted out to a private interest. This is the result of years of shortsighted budget cuts by a Province and a District that shows, outside of empty platitudes, no longer any real interest in promoting or sustaining a viable trades program at the Secondary level.

One of the first casualties, a result of forced staff cutbacks two years ago, was our Popular (and profitable) George Stelly Dining Room Restaurant. It had been an integral part of the program since its’ second year in 1978. Without the Restaurant we could no longer run our locally developed (based on Provincial and National Industry training standards) Food and Beverage Server 11 course.

The situation overwhelms me with personal sadness and professional frustration as well as a palpable sense of loss. I will be re-engaging with my aca-demic side as an English teacher. Perhaps, it is just as well, since I have agonized over the last few years as the funding, support and resources for my program and students have been eroding.

I will however, always consider myself a colleague and will continue to promote culinary and trades training from every vantage point available to me. I hope to be able to, from time to time, meet at least socially, with BCCASA mem-bers for whom I hold such profound respect and personal fondness.

I will continue to exorcise my passion for things culinary through other and different means.

The fact that the well established and once solid Culinary Arts Program at Stelly’s can fall victim to the whims of Education’s Moguls and Mandarins causes me to fear for the continuance of other and even all such programs.

Can anyone provide any sense of what the situation is Provincially. How are programs faring? Are we growing? Have there been or will there be other imminent closures or “downgradings”?

Thank you all for great friendship, professional inspiration and past assis-tance. I look forward with sincere enthusiasm to any contact we may have col-lectively or individually in the future.

With regards,

Ross Martin

Kitchen Closure

Ross MartinChef InstructorStelly’s Second-ary

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CHILLIWACK SCHOLARSHIP DINNER George Rees has done it again!

The well-known and highly respected chef instructor working in the Chilliwack Secondary School organized and presented a well received multi course dinner on the 27th March. The occasion was the 11th Annual Scholarship/Bursary Recogni-tion Dinner held in the cafeteria of the school. The food and the table service was anything but “cafeteria”. In fact, it was worthy of a good restaurant anywhere in the Greater Vancouver area. Rees is a twenty-five year veteran of the Chilliwack District. He has, over the years pioneered a number of innovating teaching methods for the Cafeteria/Culinary Arts programs. The success of his program was clearly evident at this special happening. The evening commenced with an introduction and welcome by Ms. Jacquie Taylor, Superintendent of District 33. The dinner courses emerged from the kitchen with professional efficiency. For starters: Sesame Crusted Crab Cakes with Lemon grass Cream, Red Pepper Aioli. This was followed by Rice Paper Wrapped Mesclun Greens Sesame Soya Vinaigrette. The main course of Seared Chicken Breast with Herbed Havarti with Rissotto Strudel, and Fresh Tomato and Black Bean Ratatouille was enjoyed by all. Completing the food part of the evening was a Chocolate Swirl Cheesecake, Burnt Orange Tuile, with Raspberry Coulis. During the meal a surprising musical treat from the 2 year old Chilliwack Senior Steel Band Pandora under the musical direction of faculty member Craig Scott. They played a Caribbean inspired program, with skill, talent and gusto. It was a full sensory treat to savor the Black Bean Ratatouille to the alluring rhythms of “Corrina, Corrina” and other tunes from the Islands. Mr. Harry Geddes, President of the Chilliwack Foundation expressed continued support from the Foundation to student’s scholarship graduating from C.S.S. Geddes described the aims of the Foundation, supporting each year with several worthwhile projects with over 100 000 dollars, in the Chilliwack, and Sardis areas. Chilliwack Secondary received $23,000 of that sum for the graduates of school year 2000-2001. On behalf of last year’s recipients Lisa Ego, now in her successful first year in university, commented: “My scholarship made it possible for me to complete my first year without going into debt. The scholarship is a practical incentive for students to continue with their post secondary educational career”. An enthusiastic applause expressed the appreciation of the 160 guests as the line up of the cooks, and servers were introduced. Special notices were accorded to Student Chef Sara McAllister, Student Sous-Chef Levi Richtert and Maitre D Melissa Vriend. Special guests of Chef Rees from the BCCA, and the BC. Culinary Arts Special-ists’ Association included: Carol Wunderlich, Brian Larson, Terry Larsen, Daniel Lesnes, Pierre Dubrulle, and Julius Pokomandy. After the dinner an impromptu meeting happened in the teaching kitchen. It was “shop talk” at its best.

From the Fraser Valley

Julius PokomandyFormer Chef Instructor


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Rees explained the station rotation in the kitchen, the designation of tasks to the students, menus, and the day to day operation of the kitchen. Former graduate Richard Niezen is the all important Teaching/Chef’s Assistant. He explains, “Our program performs an essential service and opportunity to the students. They take responsibility, and learn cooking skills, as well, cooperative attitudes. I am a good example of the success of this system”. Complementing the teaching staff are Cafeteria Assistants Frances Petersen and Mrs. Judith Booker. “The cooperation of the staff is very important to our day to day success,” says Rees. “The students work at their stations, the staff monitors their progress and works along side them.” It is not an easy task to teach 140 students each school year, and make it in some way meaningful for them. Rees: “When a student walks into my classroom I must remember that everyone of them is different, everyone of them has a special gift, a talent, and all of them want to belong.” “I like my students,” continues Rees, “to master some basic life knowledge before I even attempt to give them some cooking skills. Some of those skills are: coming to school on time, have a good attitude when you get there, be organized. Always work to the best of your ability. Once we have the students master these skills, then it is time to teach cooking”. In a recent Food for Thought letter to parents and students Rees summed up the essence of his program. It said: “The results of having programs like these are that students leave high school with skills that will meet some of the industry demands in foodservice. We try to give students a sense of belonging, a set of values they can share with each other and last but not least we try to help boost students self esteem.” For over 20 years the teaching kitchen and classrooms of Chilliwack Secondary has graduated many hundreds of students, prepared and ready for a meaningful career. The 11th anniversary scholarship dinner was a measurable and successful evi-dence of the “Partners in Learning” policy of Chilliwack Secondary, and of a very supportive community. And, the pedagogical commitment and great work of one teacher: George Rees.

Julius PokomandyFormer Chef Instructor

From the Fraser Valley

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I were all awestruck by the beauty of the space. Raised beds with over 15 types of lettuce, lemon and olive trees, edible fl owers and herbs, heirloom vegetables, blackberry bushes and grapevines climbing over a willow learning centre in the middle of the garden. It is truly beautiful. The garden is open to the public and we met a community volunteer who was at the end of a long day of gardening and a local fellow sitting on a bench, simply taking in the serenity of the garden.

A few years ago, the school added a kitchen structure where 95 minute classes, including a demonstration, food preparation, setting of tables with tablecloth and fl owers, sharing of food and class clean-up takes place. Plans are in the works to incorporate a Cook Training program at the school in the next few years using only organic and seasonally grown foods. Through my many e-mails to the school, I have explained the types of programs we teach in BC. They were very impressed to learn about what we are doing and the innovative approach we take with our curriculum. The seed has now been planted at DTSS and we have hopes of creating a similar garden in the next few years. Now if we can only do some-thing about the growing season in the East Kootenays!



We are planning to edit and update the 2-year old version of our roster.In order to have a roster with accurate information, all members need to send the following:First Name Last NameSchool address School District #Phone (work) Phone(home)emailHome Address

to: Al Irving Gulf Island [email protected] Salt Spring (250) 537-9944

If you prefer not to have your Home Address show on the roster please let Al know. Please help us by making this roster as current as possible by sending your information.


Daniel LesnesChef Instructor GaribaldiSecondary

Miscellaneous

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be given credit for the same and enter into Level II in BC Colleges when space is available. I spoke about the Canadian Chef Educators Association, passed out bro-chures describing the Association and its mandate and mission Statement, and encouraged our post secondary colleagues to join and have their fellow instruc-tors join as well. The goals of the Canadian Chef Educators Association tie into those of the BC Cook Training Articulation Committee: standardization of train-ing and apprenticeship programs and the transferability of credit between second-ary schools and colleges and between colleges. The important part of this year’s Cook Training Articulation Meeting for Secondary Culinary Arts training is the need to address what Cook Training apprenticeship is going to look like in BC and to be proactive in ensuring that this training is beneficial to our students, so that they are able to achieve credentials that are recognized and transferable across Canada.

Gulf Islands Secondary School Lamb ChiliWinner of the 2002 B.C. High School Culinary Arts Chili Cook-Off

Created and Prepared By Orion Marcano & Derek Kitchen

1 KG Ground Lamb, Browned Off500g. Lamb Stew Meat, Seared Off1 Large Onion, Diced4 Stalks Celery , Diced2 Red Bell Peppers, Diced2.84L Diced Tomatoes1L Tomato Sauce5 Cloves Roasted Garlic, Minced2 Chipotle Peppers in Adobo Sauce, Small Dice60 ml Chili Powder30 ml. Cajun Blackening Spice15 ml Cumin Powder1 Cinnamon Stick5 ml. Liquid Hickory Smoke (optional)

Caramelize diced onion, add red peppers and celery and sauté until celery is soft. Add all remaining ingredients, bring to a boil, reduce heat to a simmer and let cook 2-3 hours, uncovered, stirring occasionally. Remove cinnamon stick and serve with chopped fresh cilantro leaves.


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FLEETWOOD PARK’S 2ND CHILI COMPETITION

On Thursday May 16th, Fleetwood Park held the chili competition outside in the warm sunshine. There were 14 schools represented from districts from the Gulf Islands in the west to chiliwack district in the east, a total of 51 teams from those schools totaling approximately 150 students. There are two categories for teams to compete chili with meat or chili without meat. Some of the exotic meats used by some teams were ground beef, chicken, diced beef, ostrich and buffalo. The competition got underway at 8:45 am teams had until 11:00 am to prepare and serve their chili to the judges. Teams were judged on the following: sanitation, preparation, timing, presenta-tion, texture, taste, use of spices, and THEIR OWN PERSONAL RECIPE. The 6 judges were : Surrey school trustees: Mary Polak, Heather Stilwell Shawn Wilson Surrey assistant superintendent: Peter Drescher Superintendent of career programs: Bob Chadwick Retired chef and teacher: Julius Pokomandy Each judge tasted all 51 recipes.

Master of ceremonies was Fleetwood’s Principal Dave Paul.

After the final scores were tallied the winners were: Meatless chili 1st Seaquam school of Delta with Jackson Carpenter and Johnathan Ho2nd Sardis school of Chiliwack3rd Britannia school of Vancouver

Meat chili1st Gulf Island secondary of Gulf Island with Orion Marcano and Derek Kitchen2nd Thomas Haney school of Maple Ridge3rd North Surrey school

Student of the Year PlaquesThe engraver requires all names for all the brass nameplates before he commences engraving, therefore please submet the name of your student by June 28 to: Dot Mufford. Her email is: [email protected]; fax....604 534 9360; address D Mufford, Box 15, Milner, B.C. V0X 1T0.

Chili Competition

Steve WadeChef Instructor Fleetwood Park Secondary


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Workers Compensation Board

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The Organic Mountain Experience:Come join us in the Purcell/Rockies for an

organic educationFriday October 25-Sunday October 27th, 2002

Sanctioned by the BC Culinary Arts Specialists AssociationHosted by Alison Bell - Chef Instructor Joanne Bragg - Tourism Coordinator

David Thompson Secondary School, Invermere, BC

Purpose:To bring culinary professionals together To provide awareness of environmental issues and organic food and cooking techniquesTo relay current information regarding industry career opportunities

TENTATIVE CONFERENCE SCHEDULEFriday October 25 7:00 AM Depart from Vancouver 9:30 AM Arrive in Calgary – Private Bus transportation from Calgary to Banff 11:30AM Arrive in Banff – Tour and lunch at Banff Springs Hotel 1:30 PM Free time to wander Banff Ave./ visit the Rocky Mountain Fudge/ White Museum 3:00PM depart from Banff to Radium Hot Springs 4:30PM Radium Hot Springs relaxing soak or nature walk 6:00 PM Arrive in Invermere, check into the Best Western Invermere Inn (Prices are $59.00 single or $69.00/room double occupancy when booked by July 15th - quote BCCASA call 1-800-661-8911 (Lianne)Saturday October 26th Continental Breakfast included with your stay at the Best Western Take a 5 block stroll to David Thompson Secondary School for workshops 9:00-9:30 AM – Keynote Speaker TBA – Food Service Industry perspective on organics. 9:30-10:00 Coffee break 10:00-11:30 Workshops**** 11:30 – 12:30 Lunch provided 12:30 – 2:00 Workshops**** 2:00PM on – free time with possibilities of golf, guided tour of organic coffee production, guided hike, or guided historical walk of Invermere 7:00PM cocktails and dinner at one of Invermere’s heritage buildings *****Possible workshops include: ~ Zehnder’s Ranch - organic meats and vegetables, Community gardens, Organic bison products, Alternative career paths for chef training students, Rocky Mountain Cuisine, Kicking Horse Organic Coffee Company, Baking with organic flours and the use of sourdough, Southern Alberta Institute of Technology (SAIT) presentationSunday October 27th Continental Breakfast included with your stay at the Best Western


October 2002 Conference

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9:00AM depart from Invermere to Chateau Lake Louise for tour and lunch 3:00 PM arrive at airport for departure to Vancouver

Cost: $65.00 per person BCCASA Member, $95.00 non BCCASA memberIncludes bus transportation to and from Invermere, lunch and tour at Banff Springs Hotel, Radium Hot Pools pass, Saturday’s conference, lunch, and dinner, Sunday’s lunch and tour of Chateau Lake LouiseTo register: Send a cheque, before September 15 2002, payable to David Thompson Second-ary School, RR#4 1535 14th Street, Invermere, BC. V0A 1K4Please Include: your Name, School Name and School District, Address, Phone # and emailFor more information contact Alison Bell: [email protected]

Transportation Information:

Conference attendees must organize their own transportation to Calgary. There are a number of possibilities….

Westjet Flight 72: October 25: Leaving Vancouver at 7 am, arriving in Calgary 9:10 amWestjet Flights 2, 511, or 84: October 27: Leaving Calgary after 2 pm Sunday for Calgary. $247.63 approximately (flight costs go up the longer you leave it to book)

WestJet Flight WJ 28: 25 October 25: Leaving Abbotsford (YXX) 06:35 am, arriving Calgary (YYC) 08:45 amWestJet Flight WJ 235: October 27: Leaving Calgary (YYC) 4:40 pm, arriving Abbots-ford (YXX) 5:00 pm

Air Canada Flight 200: Vancouver to Calgary October 25Air Canada Flight 227 or 229: Calgary to Vancouver: October 27

Please Note: You must arrive at Calgary prior to our 10 am departure to Banff on Friday, October 25. We will be returning to Calgary airport after 2 pm on Sunday, October 27.


October 2002 Conference

If you are unable to get a flight at these times, you may be required to provide your own transportation to Invermere and back to Calgary.

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B.C.C.A.S.A. Statement ending April 30, 2002 Income Current YTD Original BudgetIncome surplus $20,730.39 $20,730.00 Surplus outside account 1,554.00Membership 2,074.67 2,686.00 BCTF grant 4,500.00 3,500.00Advertising 100.00 Other 731.31 1,000.00Conference fees 3,500.00

Total Income $28,036.37 $33,070.00

Expenses Meeting executive $ 1,020.48 $ 2,000.00Meeting table officers 500.00Meeting council 500.00 Meeting subcommittee 100.00Meeting TOC costs 215.00Publication journal 364.00Publication newsletter 712.77 3,000.00 Publication other 500.00 Publication equipment 204.54 1,000.00Operating 33.71 500.00Chapter Support 500.00Affiliation fees & meetings 200.00Curriculm development 1,000.00 Scholarships 1,200.00 4,666.00 Miscellaneous 111.76 1,000.00 Conference operating 100.00 2,500.00 Conference facilities 6,000.00 Conference catering 2,494.65 2,500.00 Conference printing 0.00 200.00Conference hold for future 2,430.49 6,404.00

Total expenses $ 7,958.80 $33,070.00

Total $20,077.57

Budget

DorothyMuffordTreasurer Walnut Grove Secondary

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Bouquet Garni is a publication of the BC Culinary Art Specialist Association. Three issues are pub-lished each school year. Subscription to the BCCASA Newsletter “Bouquet Garni” is included in the BCCASA membership. Payment of fees includes the Newsletter “Bouquet Garni”, and information about conferences, workshops, projects, and other BCCASA publications and activities. BCCASA membership or subscription runs for 12 months from the time applications are processed by the BCTF staff.Notice to ContributorsArticles submitted should be submitted in a package that includes: -a hard copy of the document (proof read and ready to be included into the publication) -the author’s occupation and/or position in the educational system. You may also include any photographs or graphics. If you wish to have these returned please include a self addressed envelope in your “package”.We also encourage that you submit your document on a disk. Please proof read and spell check all work. Save the document in (Macintosh) Microsoft Word 6.0 as text only. If you are using Claris Works 3.0 save text format as “Word 5.6.” Please refrain from using any version of Claris Works lower than 3.0 or any other word processing programs. IBM documents need to be saved as “text” before submission

Address your contribution(s) toDaniel Lesnes [email protected] or [email protected] Secondary School24789 Dewdney Trunk RoadMaple Ridge, B.C. V4R 1X2

BCCASA Advertising Policy The British Columbia Culinary Arts Specialist Association reserve the right to be selective in the acceptance of advertisements, including, but not limited to, vendor, content and style. Unless other arrangements have been made, a cheque for the full amount must accompany advertisement copy; otherwise the ad will not be published. Current advertisement prices are as follows: Business card size $25.00/issue (3 issues / year)No institution/business shall have access to BCCASA membership lists for the purpose of sending information directly to BCCASA members. All materials are distributed through the provincial spe-cialist association (BCCASA/BCTF)

Have You Signed On to the BCTF’s e-mail Communications List Server for BC Culinary Arts Specialists Association?

The BCTF has established an e-mail communication list server to promote communica-tions between Culinary Arts teachers and to keep such teachers informed as to interests and concerns related to the delivery of service to Culinary Arts students. Information concerning how to join the list is given below.

1- Joining the list To join the psa-bccasa list, send a message with the following form (the e-mail address is case insensitive): From: Mickey Mouse <[email protected]> To: [email protected] Subject: <leave blank> Message: join psa-bccasa and Send or go to www.bctf.bc.ca/About/PSA/ and click on “Mailing Lists” and follow the instructions.

Documents

Vol 5 Issue 3 June 2002 - BCCASAbccasa.ca/vol-5-issue-3-june-2002.pdfJun 03, 2002 · President : Mr. Pierre Dubrulle Thomas Haney Secondary, [email protected] Maple Ridge, (604)